Title: Creole Habanero Sausage
Categories: Sausage
Yield: 1 Servings

3	lb	Pork butt
1/2	lb	Onion
2		Habanero chiles; minced
1/2	ts	Minced garlic
1/4	ts	Dried thyme
1	ts	Chopped fresh parsley
1		Bay leaf (vein removed); chopped fine
1/2	ts	Paprika
1	ts	Ground black pepper
1/2	ts	Salt
2	ts	Red wine vinegar

Grind 1/4" plate-mix-stuff in sheep casings-6" links-hang 1 hour.

Posted to MM-Recipes Digest V4 #3

Recipe by: John "Smoky" Mitchell

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